Pulburon (Filipino Polvoron)
In the Philippines, polvoron refers to a soft crumbly treat whose ingredients are mainly powdered milk, butter and toasted flour. They are molded into oval or round shapes.
Banana Leaves
In the provinces, a sure sign that some very serious grand-style cooking is about to be done is the arrival of folded banana leaves (dahon ng saging).
Sotanghon
Sotanghon Noodles by Angie Pastor. With Carrots, Cabbage and Calamansi.
These are cellophane noodles, also known as Chinese vermicelli, bean-thread noodles, crystal noodles, or glass noodles.
Sotanghon are a type of transparent noodle made from mung-bean starch and water.
Often confused with bihon, which are made from rice.
Adobo is Mexican?
The origin of adobo has produced much debate among casual eaters who wonder how the so-called Filipino national dish can have a distinctly Spanish name and in its most popular preparation use the very Chinese ingredient that is soy sauce. CNN recently weighed in and casually declared that adobo is of Mexican origin…
Pastillas de Yema
Pastillas de Yema from Villa Escudero. Photo by Mildred Cruz.
Also known as Pastiyema, especially when cut into smaller pieces.
Biscocho
Photo by Mildred Cruz of Biscocho from the Panaderia Pantoja branch in the province of Batangas.
What is Biscocho? A hard pastry strongly associated with Iloilo province, biscocho is essentially bread that is baked to a toast, and then topped or coated with butter and sugar, sometimes garlic.
Typical Filipino Breakfast
Almusal…
